One-Pan Garlic Butter Chicken
4 servings
Bite-sized chicken breasts seared in garlic butter with asparagus, finished with lemon and sriracha.
| 450 g boneless skinless chicken breasts, cut into bite-sized pieces | Toss chicken with salt, onion powder, garlic powder & pepper | Sear chicken until golden, add garlic & Italian seasoning, cook 30 sec | Return chicken to pan, stir 1 min, garnish with parsley | |
| 1 teaspoon kosher salt | ||||
| 1 teaspoon onion powder | ||||
| 1 teaspoon garlic powder | ||||
| 1/2 teaspoon fresh ground pepper | ||||
| 60 g unsalted butter, softened (for searing) | Melt 1/4 cup butter & oil in large skillet over medium-low | |||
| 1 teaspoon olive oil | ||||
| 1 teaspoon minced garlic | ||||
| 1 teaspoon Italian seasonings | ||||
| 1 teaspoon minced garlic (for the sauce) | Remove chicken; increase heat to medium-high, add garlic & broth | Stir in remaining butter, lemon juice & sriracha | Add asparagus, cook to desired tenderness | |
| 120 ml low-sodium chicken broth | ||||
| 60 g unsalted butter (remaining) | ||||
| 2 tablespoons lemon juice | ||||
| 1 tablespoon sriracha | ||||
| 450 g asparagus, trimmed | ||||
| 1 tablespoon Italian parsley, minced |
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